Orange wine refers to white grapes fermented on their skins, a technique that gives the wines their distinctive colour, texture, and tannin. While it has gained popularity in recent years, this method dates back thousands of years, with deep roots in traditional winemaking before becoming a defining feature of the modern natural wine movement.

Producers like Radikon in Friuli were instrumental in reviving and redefining this style, championing extended skin contact and minimal intervention. In Southern Italy, Cantina Giardino has further explored the potential of orange wine through native varieties and traditional methods. In France, producers such as L'Octavin in Jura and Jean-Yves Péron in Savoie have embraced the style, crafting wines that are expressive, textural, and often beautifully unconventional.

In Australia, orange wine has found a strong and enthusiastic following. Producers like Momento Mori, Defialy, Owen Latta, and Tom Shobbrook are leading the way, creating wines that are vibrant, approachable, and full of personality. These wines often balance structure with drinkability, making them accessible while still offering depth and intrigue.

What sets orange wine apart is its versatility. The presence of tannin and texture allows it to pair effortlessly with a wide range of foods, from richer vegetable dishes to fermented, spiced, or umami-driven cuisine. It bridges the gap between white and red wine, offering both freshness and grip in equal measure.

Increasingly sought after by curious drinkers, orange wine represents a shift toward more expressive, less conventional styles. It is a category defined by character, creativity, and a willingness to challenge expectations, making it one of the most compelling areas to explore in contemporary wine.